This soup is one of my favorites, because it’s fairly simple to make but has SUCH amazing flavor! Plus Bone Broth is SO nourishing, it’s great for energy, digestion and metabolism. If you want an easy Crock Pot recipe to make it from scratch, here’s the recipe I use. Or you can buy it prepackaged if you’re short on time!
I like to make a big double or triple batch of this Chicken Soup and freeze the extra for a busy day (just leave out the noodles and add them later after thawing it out)! We gotta save time wherever we can right? #busymomlife You can also sub rice for the noodles, or leave make it lower in carbs by leaving them both out and it’s still delish. (If you’re looking for more recipes, here is another one of our family’s fav soups)
EASY CHICKEN NOODLE SOUP
Yield: 6 servings
2 large low-sodium Chicken Broths (32 oz each) OR 64 oz of Homemade Bone Broth
3 chicken breasts
3 medium carrots, sliced
2 celery stalks, sliced
1 medium onion, chopped
4 garlic cloves, minced
1 tbsp Italian seasoning
1 tbsp natural chicken bouillon powder
3 cups cooked whole wheat or brown rice/quinoa pasta
salt/pepper to taste
1 tbsp olive oil
- Add the onion, carrots, parsley, chicken, celery, garlic, olive oil, chicken broth, salt, pepper, chicken bouillon and italian seasoning to your crockpot. Cook on low for 7 hours or 4 hours on high.
- Remove chicken and either cut into pieces or shred with a fork. Add chicken back to the crockpot and cook for another 30 mins.
- Stir in cooked noodles and serve! (Adapted from: mistynana.com)
*When you’re in a rush, you can boil the chicken in water on the stove while you bring the remaining ingredients to a boil, then simmer. Shred the cooked, chicken then add to the rest of the soup and simmer for another 20-30 mins!
What’s your favorite comfort food, when it’s cold outside or you’re feeling under the weather?
This recipe is SO easy, but good enough to serve for a holiday dinner. And if your kids love Ranch, they might just eat broccoli this way!
The past few years we’ve been trying to incorporate some healthier options into our holiday meals (along with the ham, potatoes, pies, and all the other usual goodies, because this time of year it’s all about balance, not deprivation).
And for this healthier Ranch flavor you just need some spices from your cabinet, not the chemical-laden Ranch Seasoning Packet that I used in all my recipes before I realized I could make it at home!
What types of veggies do you typically serve up for the holidays?
This and Cranberry Apple Pecan salad are two of my favorites! (Let me know if you want that recipe too!)
Yield: 4 Servings (1 cup each)
4 cups frozen veggies (I like the California Blend)
4 tsp olive oil or melted coconut (plus a little extra to coat baking dish)
2 tsp garlic powder
2 tsp onion powder
2 tsp dried onion flakes
1½ Tbsp dried parsley
1½ tsp dried dill
1 tsp dried thyme
1 tsp ground black pepper
1 tsp dried chives
1/8 tsp salt
- Preheat oven to 425 degrees.
- Grease baking dish with extra oil, then add in frozen veggies.
- Drizzle with 4 tsp oil and sprinkle with seasonings.
- Toss to coat.
- Bake uncovered for 20-25 minutes or until cooked through. Stir once halfway through!
I’m a big fan of cooking one main meal, then reusing it multiple ways later in the week. We all have a million things to do, so why spend extra time in the kitchen if we don’t have to? This fajita-seasoned chicken can be used SO many different ways.
And you don’t need any expensive/processed packets of seasoning mix loaded with sugar, it’s super simple to make this marinade at home!!! #eatrealfood #feelrealgood
I grilled a triple batch up on a sunny Sunday after church, and we used it to make 4 MEALS that week!
1. CHICKEN FAJITAS – with Gluten Free brown rice tortillas and salsa
2. CHICKEN SALADS – leftover meat & veggies, served on salad, w/chips and salsa
3. CHICKEN BURRITO BOWLS – leftover meat & veggies, served over brown rice w/salsa
4. CHICKEN DINNER – leftover meat & veggies,with grilled pineapple & quinoa
All four meals were a hit with my toddler and hubby, AND they were super easy and healthy too!! #winwin Does your family love Fajitas too??
CLEAN EATING FAJITAS W/SEASONING
Serves: Approx. 6
¼ cup olive oil
2 Tbsp chili powder
2 Tbsp lime juice
2 Tbsp honey
2 Tbsp garlic powder
2 tsp cumin
½ tsp paprika
½ tsp black pepper
½ tsp sea salt
2 lbs boneless, skinless chicken breasts (or sub steak)
3 sweet onions, sliced
3 green peppers, sliced
2 tsp olive oil
- Whisk spices into 1/4 cup olive oil.
- Pour mixture over chicken and refrigerate several hours or overnight.
- Place sliced peppers and onions in foil, toss with 2 tsp oil and a dash of salt/pepper.
- Grill chicken and veggies for approximately 15-20 minutes. Or bake chicken in oven-safe dish sprayed with a bit of olive oil for 20-25 minutes at 400 degrees. Veggies will only take about 15-20 mins to bake
- Cut chicken strips, serve with veggies, tortillas, lettuce and salsa.
21 Day Fix Container Equivalent: 1/6 of recipe = 1 red, 1 green, 1 teaspoon
Easy, healthy meals are the best, especially when it involves a Crock Pot and little else 😉
But really there’s no point in planning a healthier meal if it isn’t TASTY too right? So all the recipes I share here on my blog, and in with my health coaching clients, need to fit that bill!
TIP: There’s an awesome All Natural Pulled Pork Loin I pick up at Walmart from Smithfield Naturals that is Hormone/Antibiotic/Preservative free. Usually I’ll get two and double this recipe so I can freeze extra for a busy night!
This recipe is gluten free and dairy free so it’s autoimmune/thyroid friendlier too! If you’re dealing with thyroid problems or other health issues, have you found a good eating plan to help you make progress in your health goals? Share below in the comments what is (or isn’t!) working for you!!
5 INGREDIENT HAWAIIAN PULLED PORK
2 lbs pork loin or roast
1 can crushed pineapple
1 small onion
¼ cup coconut aminos (or low sodium soy sauce)
½ tsp sea salt
Lightly coat crock pot with olive oil to prevent sticking.
Chop the onion in large chunks and place in the bottom of crock pot.
Lay pork on top of the onion.
Add crushed pineapple, coconut aminos and sea salt, and stir to combine.
Cook on low 6-7 hours.
Shred with two forks then EAT!
21 Day Fix Container Equivalent: ¾ cup = 1 red protein
I used to eat Granola Bars DAILY…for breakfast, for a snack, or as a dessert! They are so QUICK AND EASY! And healthy right??
But after I realized the pre-packaged options weren’t exactly the healthiest thing (full of sugars and not much protein/fiber/nutrients) I reluctantly wrote them off.
And then a few months ago, I found this recipe!! It has lots of good protein from a surprise ingredient (quinoa), but the taste and texture is the bomb! My son loves them too. I changed up a few things from the original recipe (source is listed below) and they are a new staple in my house. You can even customize them by adding more of one thing and leaving out another (nuts, coconut, etc.)
CHEWY QUINOA GRANOLA BARS
Yield: 15 servings
1 cup cooked quinoa (for crunchy bars, use uncooked quinoa)
1 cup oats
1/2 cup unsweetened coconut
1 cup chopped nuts
1/4 tsp salt
1/2 cup nut butter
1/2 cup honey (local is best)
1 Tbsp coconut oil
- Preheat oven to 350 degrees.
- Spread oats and quinoa on a cookie sheet and toast in preheated oven for 8 minute, stirring once halfway through.
- Place oats/quinoa in a large bowl with unsweetened coconut.
- Grease the same baking sheet you just used.
- In a medium saucepan, combine salt, peanut butter, honey, & coconut oil.
- Bring to a boil over medium heat and immediately remove from heat. (I’ve also used the microwave with good results)
- Pour over oats mixture and combine until dry ingredients are evenly coated.
- Press mixture down into HALF of the baking sheet. Bake for 20 minutes.
- Let cool for up to 2 hours and then cut and serve. (Oven times may vary. Watch your bars carefully to not burn them!)
Adapted from: Instagram.com/ditchthescale
21 Day Fix Container Equivalent: 1 bar = 1/4 Yellow, 1 orange, 3 tsp
As as life long picky eater, I was never one to get super adventurous with my food…Old El Paso taco seasoning and Taco Bell Crunch Wrap Supremes were about the extent of my exposure to Mexican food (super healthy too, right?).
But after being stationed in New Mexico when my hubby was in the military, I developed an OBSESSION for real, authentic Mexican food…and I’ve found lots of way to make it fit into my cleaner eating lifestyle too!
The cilantro in this dish is also one of the most DETOXIFYING herbs around, besides just plain tasting amazing! This salsa is YUMMY on chicken, tacos, salads, quesadillas, or just plain chips!
What’s your favorite MEXICAN FOOD? Comment below, maybe I have a *healthified* recipe I can share with you!
CORN & BLACK BEAN SALSA
Yield: About 4 cups
1 15 oz. can of black beans
2 10 oz. cans of diced tomatoes & green chilis
1 large onion, diced
24 jarred jalapeño slices, diced
1/2 bag of frozen corn, thawed
1 bunch of cilantro, chopped
1 Tbsp lime juice
1. Mix everything together. This gets better as it sits, so usually I make it a day in advance. Refrigerate up to 1 week.
21 Day Fix Container Equivalent: 1 cup = 1/2 green, 1/2 yellow
Growing up making waffles was a BIG event! We all got together with our whole family and had *waffle night*…but we used the processed mix from a box, so that didn’t really fit well once I started trying to eat healthier.
I saw my waffle iron in the back of my cupboard and REALLY wanted to be able to carry on this tradition with my son (even if we are trying to eat Gluten Free!). And you know I love easy recipes that require little clean up, so being able to grind the oats, mix the batter and pour all from the blender pitcher is perfect.
Now these are on the menu for dinner at least twice a month…then I freeze the leftovers for easy breakfasts! I pair this with eggs or preservative-free turkey bacon or chicken breakfast sausage and some fruit or cinnamon apples!
Is breakfast for dinner acceptable in your home too? It’s a family favorite around here!
BLENDER OAT WAFFLES
Yield: 6 servings (1 serving = half a round 7” waffle, or 1 small square waffle)
1-1/2 cups oat flour (just blend up oats into flour!)
2 teaspoons baking powder
1/2 teaspoon salt
Pinch of cinnamon, optional
3/4 cup *room temperature* milk of choice (light coconut milk, nut milk, cow’s milk)
1/8 cup coconut oil or butter, melted
2 large eggs
2 tablespoons maple syrup
1 teaspoon vanilla extract
- Blend 1.5 cups of oats in a blender or food processor until finely ground into a flour.
- Add baking powder, salt and cinnamon and quickly blend/pulse to incorporate.
- In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
- Pour the wet ingredients into the dry ingredients. Blend/pulse quickly until just combined.
- Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
- After 10 minutes, give the batter a swirl with a spoon then pour onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
- Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness.
- You can keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve!
Adapted From: cookieandkate.com
21 Day Fix Container Equivalent: 1 yellow carb, 1 teaspoon fat